How to make Rice dumplings in sweet Coconut milk aka Paal Kozhukattai

Growing up in Nagercoil, a small town in South India, paal kozhukaatai was one of the very traditional dishes that was made often in my home. Sometimes for breakfast and sometimes as an evening snack.
I favour savoury dishes over sweet ones and I was not a big fan of the dish.  In general ,during my growing up years,  I didnot appreciate many of Nagercoil breakfast dishes. I was a more’ Paandi girl’ as they called me then. who preferred idli/dosa over puttu and idiyappam!
As the universe often conspires, I ended up getting married to a man who would eat the Nagercoil breakfast dishes all three times of the day !! So I learnt to make puttu , idiyappam, Aapam and paal kozhukaatai !
And like the icing on the cake for J, Lil B also loves ‘paal kottai ‘ as he calls them in his broken Tamil.
Overtime, I have come to appreciate all these dishes, I mentioned. Specially the subtle sweet  delicate creamy  taste of coconut milk and rice flour dumplings with a hint of cardamom for flavour and aroma. Above all its one of the easiest quick dishes to make that never fails to bring a smile  on my dear ones’ faces
Ingredients to serve 4

1 cup Roasted Rice flour
1/4 cup thick Coconut milk
1/4 cup light coconut milk
1/2 cup Boiling water
1tsp oil
2 tsp sugar
2 cups Water
5 tbsp Sugar ( add or reduce to taste)
4 Cardamom – crushed
Take flour in a mixing bowl, add salt and sugar. Pour boiling water slowly little by little mixing with a wooden spoon to form a soft smooth dough.Pour in the oil. When it cools down enough to touch, form into small balls .Taking care not to knead too much
Keep a couple of balls aside. Mix the thin coconut milk with water and heat it to boiling point in a saucepan.Boil 2.5 cups of water in a medium size sauce pan
When the water starts boiling, add in the rice flour balls
When the ball start looking glassy ,Reduce the flame to low.

Add  sugar and mix gently. Continue to cook . Take a couple of teaspoons of the thin coconut milk mixture from the saucepan,  dissolve the balls  in it , to form a smooth mixture.

Add this dough mixture back into the saucepan. Mix well. Once it begins to thick, add the thick  coconut milk and stir well. 
.Add crushed cardamom and mix well. Let the flavour of the cardamom blend in .Remove from stove top after 5 mins.Take care not to boil the coconut milk .

Serve hot or cold.

Cook Book Scribbles
Ideally this dish tastes best when freshly squeezed coconut milk is used. In a hurry, I use canned coconut milk, Kara being a favourite.


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